Miso Red in Yuzu

The association of umami and salinity, which is different from the simple salt, gently contributes to the sweetness in a healthy way. This is the type of product recommended to cook in harmony with the set, focusing on balance.

The MISO umami is glutamic acid, so it has a synergistic effect with many products such as tomato. The umami of meat is inosinic acid. Although it is a different amino acid type from glutamic acid, it has a synergistic effect.

It is said that the synergistic effect of the umami ingredient is a multiplication and not an addition. There is no doubt that the taste will be improved simply by adding miso powder. The Miso has a rich umami that enhances the delicious nature of the cream. The enzymes contained in the miso are alive.

Living enzymes allow fermentation and modify taste and colors. Hayakawa Shoyu Miso managed to make barley miso with living enzymes. When the fermentation is light, the sweet taste is intense and the flavor becomes richer as the fermentation progresses. You can appreciate the variations of sweetness and wealth.

The nose reveals coffee notes, cocoa, very tannic that we find no mouth. Cereal notes are powerful, deep umami. The Yuzu is very present on confitty bark, orange bark accents.

You will like the briefing notes, acidity, freshness, beautiful bitters, velvet texture. Tasting side, dare the wedding with olive oil, vinaigrettes and other sauces for fish, asparagus, root vegetables.

This miso will be remarkable for working sauces and marinades for games, oral beef dishes, pork simmer, poultry, duck.